August 1, 2017

Hi Everyone!

We’re approaching the mid-point of summer and the bountiful produce is just wonderful.

Today’s recipe is a light and cool pasta salad with mixed vegetables.



3/4 lb. orecchiette

1/2 lb. thin asparagus

1 sweet red or purple pepper, sliced into strips

1 medium zucchini, sliced lengthwise 1/4 inch thick

1/2 small eggplant, sliced lengthwise 1/2 inch thick

7 TBS extra-virgin olive oil

Kosher salt

Freshly ground pepper

2 1/2 TBS fresh lemon juice

1 small shallot, finely chopped

4 oz feta cheese (3/4 cup), crumbled

1 cup parsley leaves, coarsely chopped

1/3 cup pitted kalamata olives, coarsely chopped



1.Light a grill or preheat a grill pan. In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, rinse under cold water and drain well. Transfer the orecchiette to a large bowl.

2. Meanwhile, brush the asparagus, peppers, zucchini and eggplant with 2 tablespoons of the olive oil and season with salt and pepper.

3. Grill the vegetables over moderately high heat; turn the asparagus several times, until crisp-tender and charred, about 2 minutes; turn the zucchini once, until tender and charred, about 3 minutes; turn the eggplant once, until tender and charred, about 5 minutes.

3. Transfer the grilled vegetables to a work surface. Cut the asparagus into 1-inch lengths. Cut the red peppers into i inch pieces. Cut the zucchini crosswise into 1/2-inch pieces. Halve the eggplant slices lengthwise, then cut them crosswise into 1/2-inch pieces. Add the grilled vegetables to the orecchiette.

4. In a small bowl, whisk the lemon juice with the shallot and the remaining 5 tablespoons of olive oil. Pour the dressing over the pasta and toss to coat. Add the feta cheese, parsley and olives, season with salt and pepper and toss again, then serve.

HELPFUL HINT: This salad can be made a day early and refrigerated overnight. Bring it to room temperature before serving.

I hope you enjoy this cool summer meal. Have a delicious week!



Week #7 Note from the Farmer

July 17

Dear CSA Member

Each year at this time the farm undergoes our annual Organic Certification Inspection. Records are diligently reviewed, our fields, equipment and all of the supplies inspected. The farm has completed our annual inspection and certification. It is a rigorous process but we are proud to be able to display the USDA Organic logo.

The summer squash harvest this year has been abundant. We have some great recipes on our website for summer squash and zucchini. If you haven’t tried the zucchini chocolate cake recipe we highly recommend it! It is delicious! https://www.stoneledge.farm/csa-program/recipes/zucchini/340-chocolate-zucchini-bread (When you pick up your share choose a large zucchini or golden glory summer squash for this recipe.)

If you have any summer squash or zucchini recipes that you would like to share with the farm for the website that would be great. Your can e-mail them to info@stoneledge.farm

Marketplace Orders can be placed by logging into your CSA Member Account. There is delicious organic, tree to bar dark chocolate from Grenada. We visit the farmers and the chocolate maker and they are grateful for the support given by the CSA.

Please note: The order deadline for delivery of your Marketplace Order is by 1PM the day before your CSA delivery except for Mushroom orders must be received by the farm by Friday noon for delivery. Orders received after the deadline will be delivered the following CSA delivery week. You will receive an e-mail confirmation and reminder of your Marketplace order.

Enjoy the Harvest.
Stoneledge Farm